Creamy, hearty, and quick to make, this Chicken & Spinach Parmesan Soup is a comforting one-pot dinner perfect for any night of the week.

2 tablespoons olive oil or butter

1 medium yellow onion, diced

3 cloves garlic, minced

1 tablespoon all-purpose flour (optional)

4 cups chicken broth

2 cups shredded cooked chicken

4 cups fresh baby spinach

1 cup heavy cream

3/4 cup grated Parmesan cheese

Salt and pepper, to taste

Optional: red pepper flakes, Italian seasoning

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1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.

2. Stir in garlic and cook for 1 minute until fragrant.

3. Sprinkle in flour (if using) and stir to combine, cooking for 1 more minute.

4. Gradually pour in chicken broth, scraping up any browned bits. Bring to a simmer.

5. Add shredded chicken and spinach. Stir and cook until spinach wilts.

6. Reduce heat and stir in cream and Parmesan. Simmer until cheese melts and soup thickens slightly.

7. Season with salt, pepper, and optional spices. Serve hot.

You can use frozen spinach just thaw and squeeze dry.

Make it dairy-free by using coconut milk and skipping the Parmesan.

Soup can be stored for 4 days or frozen (add cream and cheese after reheating).